Name: Mushroom Chicken Piccata
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Egg - 1; Milk - 2 tablespoons; All-purpose flour - ½ cup; Salt - 1 teaspoon; Paprika - ½ teaspoon; Skinless, boneless chicken breast halves - 6; Butter - 4 tablespoons; Sliced fresh mushrooms - ½ pound; Chopped onion - ¼ cup; Chicken broth - 1 cup; White wine - ½ cup; Lemon juice - 2 tablespoons; Cornstarch - 1 tablespoon; Chopped fresh parsley, for garnish - 1 tablespoon

Ingredients for - Mushroom Chicken Piccata

1. Egg 1

2. Milk 2 tablespoons

3. All-purpose flour ½ cup

4. Salt 1 teaspoon

5. Paprika ½ teaspoon

6. Skinless, boneless chicken breast halves 6

7. Butter 4 tablespoons

8. Sliced fresh mushrooms ½ pound

9. Chopped onion ¼ cup

10. Chicken broth 1 cup

11. White wine ½ cup

12. Lemon juice 2 tablespoons

13. Cornstarch 1 tablespoon

14. Chopped fresh parsley, for garnish 1 tablespoon

How to cook deliciously - Mushroom Chicken Piccata

1 . Stage

Mix egg and milk together in a shallow bowl. Mix flour, salt, and paprika together in a second shallow bowl. Dip chicken into egg mixture, then lift up so excess egg drips back into the bowl. Press into flour mixture to coat both sides.

2 . Stage

Melt butter in a large skillet over medium-high heat. Add chicken and sauté until golden brown, 2 to 3 minutes per side. Add mushrooms and onion; sauté for 3 to 5 minutes.

3 . Stage

Mix broth, wine, lemon juice, and cornstarch together in a medium bowl; pour over chicken and mushrooms. Reduce the heat to medium-low and simmer until chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with parsley and serve.